Fish Korma
Ingredients:
700 g/1 lb 9 oz tilapia fillets, cut into 5-cm/2-inch pieces
1 tbsp lemon juice
1 tsp salt 55 g/2 oz raw unsalted cashews
3 tbsp sunflower or olive oil
5-cm/2-inch piece cinnamon stick, halved
4 green cardamom pods, bruised
2 cloves
1 large onion, finely chopped
1-2 fresh green chillies, chopped (deseeded if you like)
2 tsp ginger purée
2 tsp garlic purée
150 ml/5 fl oz single cream
55 g/2 oz whole milk natural yogurt
1/4 tsp ground turmeric
1/2 tsp sugar
1 tbsp toasted flaked almonds, to garnish Indian bread, to serve
Methods:
1. Place the fish on a Large plate and gently rub in the lemon juice, 1/2 teaspoon of the salt. Set aside for 20 minutes. Put the cashews in a bowl, cover with boiling water and leave to soak for 15 minutes.
2. Heat the oil in a wide shallow pan over a low heat and add the cinnamon, cardamom and cloves. Let them sizzle for 30-40 seconds.
3. Add the onion, Chilies and ginger and garlic purees. Increase the heat slightly and cook, stirring frequently, for 9-10 minutes, until the onion is very soft.
4. Meanwhile, drain the cashews and puree them with the cream and yogurt.
5. Stir the turmeric into the onion mixture and add the fish in the sauce in a single layer. Bring to a slow simmer, cover the pan and cook for gently from side to side. Spoon some of the sauce over the pieces of fish, Re-cover and cook for a further 3-4 minutes.
6. Transfer to a serving dish and garnish with the toasted almonds. Serve with Indian bread.